Mix separately all of the vegetables and mozzarella with half of the olive oil. Heat a grill pan until it reaches smoking point. Grill the aubergines, peppers and courgettes for one and a half minutes each side. Wipe the pan out and grill the mozzarella for 30 seconds. Put them all on a small tray with the remaining olive oil and the shredded opal basil. Mix the rocket, olives and dried tomatoes together with the lemon zest and juice. Plate the vegetables and mozzarella, sprinkle the rocket mixture over and scatter the basil leaves around then serve. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (49g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 52 (91%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 1.1mg||0 %|
|Potassium 42.9mg||1 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 1.7g|
|Protein 0.4g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 57
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